Chilli jam | Women's Weekly Food
Super hot chilli jam recipe from Women's Weekly Food. Perfect for adding heat, best in small jars and keeps indefinitely when properly stored.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 750 grams fresh long red chillies, chopped coarsely
- vegetable oil, for deep-frying
- 3 large_piece (600g) brown onions, coarsely chopped
- 16 (400g) shallots, coarsely chopped
- 10 cloves garlic, peeled, coarsely chopped
- 10 centimetre (4-inch) (50g) piece fresh ginger, peeled, chopped coarsely
- 1 cup (200g) coarsely chopped palm sugar
- 1/4 cup (85g) tamarind pulp
- 1/3 cup (80ml) fish sauce
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